In a large pan with a lid, bring 1T cooking oil with 1/4t coarse sea salt to heat on medium high.
Saute the scallions for 2 minutes.
Saute the garlic for 1 minute.
Add the potatoes and saute for 3 minutes.
Add the lemon juice and deglaze the pan.
Add the stock, bring to simmer, cover and reduce to low.
Simmer for about 20 minutes or until the potatoes are fork tender.
Add the sesame seed butter and 2T of nutritional yeast.
Puree the soup until smooth.
Add another 1/4t sea salt and the cabbage.
Return the soup to a simmer, cover and simmer on low for 20 minutes until the cabbage is lightly tender.
While the soup cooks, make the mushrooms.
Preheat the oven to 450F.
Clean, stem, and slice the mushrooms and toss the slices in 1T cooking oil and 1/2t coarse sea salt.
In a lightly oiled roasting pan, roast the mushrooms until they brown (about 20 minutes), turning once. Ovens vary; use the colour and tenderness of the mushrooms as your guide.
When the cabbage has softened, whisk the tapioca and water.
Stirring continuously, slowly add the mixture to the soup until thickened.
Remove from heat and let stand 5 minutes to cool.
Season to taste.
Ladle out and garnish with the remaining nutritional yeast, then the mushrooms, and finally the scallion and parsley.

Make the dough, and once it has risen, the potatoes, the pesto and toppings. Mix the flour and garlic powder. Mix the water, yeast and sugar together according to the temperature directions provided by your yeast.

When the yeast proofs, add the olive oil and sea salt and whisk. Add the wet ingredients to the dry. Mix thoroughly until the dough forms. Knead for 5-10 minutes. Let the dough rise for at least an hour in a lightly oiled bowl cover with a warm, wet tea towel, punching the dough down periodically.

When the dough is ready, roll it out on a floured board into a large 12″ circle. Let the dough rise for a 5 minutes or so while you make the toppings and the pesto. Preheat the oven to 500F (or 450F if that’s as high as your oven will go). The heat is important to the rising of the dough, to cooking the potatoes, and to activating the tapioca.

To make the pesto, puree the sauerkraut, its vinegar, the oregano, garlic, nutritional yeast, miso, and oil until smooth. Mince the basil, scallion, and spinach. Combine the greens with the sauerkraut in a bowl. Whisk the tapioca flour and water, and then add to the greens, stirring to combine thoroughly. Season to taste.

Using a mandoline, spiralizer, or box grater, slice or shred the potatoes quite finely. Stem and slice the mushrooms very thinly (about 1/8″). The toppings should be very thinly sliced to ensure they’ll cook thoroughly and evenly. Toss the potatoes and mushrooms in the oil and salt.

When the sauce and toppings are is ready, sprinkle either a large pizza stone (preferred) or a lightly oiled round pizza pan about 12″ with the corn meal. Add the dough. Top with the pesto, leaving slightly less than an inch around the sides. Add the toppings evenly. Bake the pizza on the middle rack for 15 – 20 minutes. Broil for another 5 minutes, or until the dough is starting to brown lightly. Ovens vary; use the colour and texture as a guide.

Remove from the oven, add the nutritional yeast, and season to taste. Let stand 5 minutes to cool, slice, and serve.

Optional: 1T minced cilantro for garnish, 1t dried curry leaves, 1/4t hing (if you can get them, add them with the other dried spices), 2T coconut milk (added with the passata) if you have 2T that you can spare.

Instructions

First start the tempeh, then start the dal. In a small pan with a lid, bring the stock, kombu and sea salt to a light boil. Add the tempeh, cover, reduce to low and simmer for 45 minutes. Toward the 30 minute mark, start the dal. In a large pan with a lid, bring the water to a light simmer. Add the lentils. Cover, reduce heat to low and simmer for 20 minutes. Stir occasionally.

At the 20 minute mark, add the stock and return the pan to a simmer on medium. Add the potatoes. Cover, reduce heat to medium low and simmer for another 20 – 30 minutes or until the potatoes are fork tender and the lentils have mostly dissolved.

Toward the 40 minute mark, preheat the oven for 400F. Remove the tempeh from the stock and set aside to cool. Cut the tempeth into 3/4″ to 1″ cubes. Whisk the tamari, garlic, ginger, lemon juice, sugar and nutritional yeast with 1/2 cup of the stock until consistent. Cut the sprouts in half, length-wise. Toss the tempeh and the sprouts in the mixture until well coated.

Add the tempeh to a lightly oiled baking sheet and bake for 20-30 minutes on the middle rack. Spoon half of the marinade over the tempeh. Add the sprouts after 10 minutes. Spoon 1/4 cup marinade over the sprouts.

Bake on the middle rack until the tempeh and sprouts are a nice golden brown. Turn the sprouts and tempeh at least once, and add the remainder of the marinade at that point. The sprouts should be soft but not overcooked. Ovens vary; use the colour and texture of the tempeh and sprouts as your guide.

When the potatoes, lentils, tempeh and sprouts are all ready, bring the oil or ghee and sea salt to heat on high in a small frying pan. You can use already ground spices, but the flavor is never the same as freshly ground, and ensuring a correct balance means doing the conversion by weight.

If you have experience popping spices on the stove top, add the cumin, coriander and mustard seeds to the oil until they pop. Otherwise, grind the cumin, coriander, and mustard until powdered in a spice grinder.

Add the dry spices and saute for 1 minute or until they are nicely aromatic. Add the curry leaves and hing if you’ll be using them. Add the scallions, garlic, ginger, and chili and saute for another 2 minutes. Add the dash of liquid smoke. Add the passata and deglaze the pan. Saute for another 3 minutes and remove from heat. Add the coconut milk if you’ll be using it.

Add the spice mixture to the dal. Stir to combine. Let stand 5 minutes for the flavours to mingle and the dal to cool. Add the baby spinach greens. Stir to combine. Let stand a minute for the greens to wilt. Season to taste and dish out the dal in a wide, narrow bowl.

For a dish like this, I’ll usually concentrate some of the potatoes in the center to add additional garnish on top. Season to taste and add the tempeh and sprouts in a loose stack in the middle (or however you prefer for the presentation). Garnish with the scallion greens sliced on an angle and cilantro if you’ll be using it.

Preheat the oven for 400F. In a shallow, wide baking dish with sides, layer the potatoes, then the onion, the cabbage, then the cauliflower florets on top. Mix the garlic, ginger, curry and coconut milk with the sea salt until combined. Pour the mixture evenly over the vegetables in the pan.

Bake on the middle rack for approximately 30 minutes, stir, and bake another 20 -30 minutes, stirring infrequently, until the potatoes are fork tender and the vegetables are lightly browned. Add the chick peas at the 40 minute market. Ovens vary; use the colour and texture as a guide.

When the vegetables are done, remove from the oven and toss with the baby spinach. Set aside for 5 minutes to cool and for the spinach to wilt. Season to taste and serve.

Using powder keeps it simple, but that means the quality of the curry powder makes a big difference to this dish. Use a high quality powder.

If you make the chick peas from scratch for this dish, about 1/2 scant cup will yield slightly more than 1 cup cooked, and that will be fine for this dish. I slow cook mine in larger batches with kombu so that I have them on hand.

A lengthy but rewarding dish with multiple layers. The entire cook time is about 4 hours, but the individual constituents don’t require much prep. You can also serve this dish over roasted potatoes, french fries and other potato goodness. A table top convection oven or even a toaster oven will work for the tofu — you just need a consistent, dry heat.

Optional: a little red Thai chili adds some nice flavor to the sauce as well.

Instructions

First, start the tofu, then the dumplings, then the sauce and then the kale.

Shave the tofu with a spiralizer or mandoline — or, use this as an opportunity to practice your knife skills (just be careful with your fingers). Whisk together the ingredients for the tofu’s marinade, except for the stock. Toss the tofu and marinade on the counter for about 30 minutes.

Preheat the oven to 450F. Add the tofu to a lightly oiled roasting pan or baking sheet with sides. Whisk the stock with the remaining marinade. Pour over the tofu. Bake for 10 minutes. Reduce the oven temperature to 180F and roast with the door slightly ajar, turning here and there, until the stock is absorbed, the pan is dry, and the tofu is brown and chewy — expect about 3 – 4 hours.

Bring 2 cups water to a boil and add the diced potatoes. Cover, reduce heat to low and simmer for 20 – 30 minutes until fork tender. Alternatively, you can steam the potatoes for a lighter texture. When done, drain and puree the potatoes unit smooth. Cover loosely, and refrigerate at least 2 hours to cool and dry.

While the potatoes setup, start the gravy. In a large frying pan with a lid, bring the oil to heat with the sea salt on medium high. Add the onions and saute for 3-5 minutes (until they’re start to soften and wilt). Add the cumin, coriander and garlic and saute for 3 minutes. Add the molasses and stir to combine. Spread the onions evenly across the bottom of the the pan. Reduce heat to low. Cook for 30 minutes stirring frequently until the onions have caramelized.

When the onions are caramelized, add the lemon juice and tamari and deglaze the pan. Return the pan to medium high heat. For a thicker, more tomato tasting gravy, use the full cup of passata. For something more balanced, stick with 1/2 cup. Add the passata and stock to the pan. Stir to combine, and cook for 2 minutes. Add the beer, stir to combine and cook until the liquid reaches a simmer. Reduce the heat to medium low and simmer until until the sauce is thick and has reduced by half or so (expect at least 30 – 40 minutes).

As the gravy thickens, about 25 minutes into its reduction, start the kale. Toss the kale with the oil and add to the roasting pan with tofu. Increase the oven temperature to 400F. Roast for about 10 minutes, or until the kale is nicely wilted. Finish the tofu at this temperature, and remove either the kale or the tofu as necessary and set aside.

When the potatoes have setup, and the tofu is starting to brown nicely, pour off any condensed water and mix the potatoes with 1/2 cup flour, flax and 1/2t sea salt and mix well to form a soft but coherent dough. Add the garlic and onion powder if you’ll be using it. Add more flour in tablespoons as you need it — or, if you prefer a heavier dumpling, start with 3/4 cup and go from there.

Bring the water and 1/2T sea salt to a boil in a large pot. Pinch the dough in 1T sizes and roll into balls. When the dumplings are ready, drop them gently into the boiling water. Swirl the pan gently. Boil until the dumplings start to float (perhaps 3-5 minutes –but they’ll float when done). Drain the dumplings and in a large, shallow bowl, toss with 1T olive oil and 2T nutritional yeast.

When the kale, tofu and dumplings are ready, whisk the arrowroot and the water and add slowly to the gravy, stirring continuously, until thickened. Add the nutritional yeast and nori flakes and stir to combine. Let stand 5 minutes to cool. Season to taste.

To assemble, season the dumplings to taste and plate in an even layer on the dish. Pour the gravy over top. Layer the kale and tofu in sprinkles, garnish with scallion greens sliced on an angle and serve.

The qualify of the tofu will make a big difference to the finished dish. If necessary, press your tofu beforehand.

The quality of the beer is very important to this recipe. Pick a well-balanced one. I normally use dunkel for the malt flavour or dark ale for this kind of dish. Also, it’s uncommon, but some beers are still filtered using isinglass and other animal products. Be sure to check!

Start the potatoes, then make the mushrooms. Preheat the oven to 450F. Toss the potatoes in the tamari and vinegar. Roast on the middle rack in a baking sheet or roasting pan until browned and fork tender, turning periodically. Expect about 30 – 40 minutes. Ovens vary; use the texture and colour of the potatoes as a guide. Don’t overcook. Remove from heat when done and set aside.

At about the 20 minute mark, combine the sun-dried tomatoes with the boiling water to rehydrate. At the 30 minute mark, bring a large or wok with a lid to heat on medium high. Add the 2T water, sea salt and scallions and stir fry for 1 minute. Add the garlic and stir fry for 1 minute. Add the mushrooms and stir fry for about 3 minutes, until they start to loose their moisture.

Add the lemon. Toss to combine. Lower heat to medium low, cover and let simmer for 5 minutes. Return heat to medium high. Stir fry until the pan begins to dry (should be 2-3 minutes). Add the asparagus and artichoke hearts. Stir fry for 1 minute. Add the water from the sun-dried tomatoes. Stir fry for another 5 minutes or so until
the pan begins to dry again. Add the kale. Stir fry for 1 minute.

Remove from heat. Add the sun-dried tomatoes, olives, potatoes, and nutritional yeast. Stir to combine. Let stand, covered, 2-3 minutes for the potatoes to absorb some of the flavour of the dish. Season to taste. Bowl out, garnish with scallions cut on an angle and serve.

Optional: Garnish with 2T minced fresh basil at the end (in lieu of dried at the beginning) to add flavour and colour. Add more passata for a stronger tomato flavour. A tablespoon oil for the saute in place of the water will add some richesse. Use white beans instead of chickpeas for something more traditional. About 1/3 cup dried chickpeas will yield 1 cup cooked. I usually make my chickpeas with kombu in a batch so that I always have some on-hand.

Method

Bring a medium pan with a lid to heat on medium high. Add the scallions, green herbs, chilis, black pepper, 2T water and sea salt. Water saute for 1 minute. Add the garlic and saute another minute. Add the potatoes and chickpeas and saute for another minute or so. Add the lemon juice and deglaze the pan. Add the stock. Bring the pan to a simmer, cover, reduce heat to low and simmer for 20 minutes or until the potatoes are fork tender.

Add the passata, cover and simmer for another 2-3 minutes. Remove from heat. Add the kale and stir to combine. Add the nutritional yeast and stir to combine. Let stand 1 minute for the kale to wilt. Season to taste, and ladle out. Garnish with additional nutritional yeast if you like and scallion green sliced on an angle.

Optional: Other beans will work with this, but be mindful of differences in cooking time. Add some olives, nut butter or oil for additional richesse and flavour. You can replace the tapioca with arrowroot powder or cornstarch, but arrowroot is not as sturdy and cornstarch requires a higher temperature to thicken.

For a chunkier, brothier stew. slowcook the chickpeas until they’re soft, and add everything from the eggplant to the herbes de Provcence at the same time. The flavours won’t be as blended, but this will shorten the cooking time as a whole.

Method

Either add your chickpeas to your slowcooker and cook for about 2 hours on high to soften, or let them soak in cool water overnight in a covered bowl. Drain the water, but reserve the kombu.

Return the chickpeas to the slowcooker, add the ingredients up to and including the stock. Cook for 4 hours on low heat or until the chickpeas are soft (remove the kombu at this point).

Add the potatoes and everything else up to and including the herbes de Provence. Slow cook another 2 hours or so until the potatoes are fork tender. Increase the heat to high if necessary for your slowcooker (you know it better than I do).

When the potatoes are tender, add the parsley. Add the tapioca mixture and stir to distribute evenly. Increase heat to high and cook until the stew thickens, stirring periodically.

Once the tapioca thickens, turn off the heat. Add the nutritional yeast, and stir to combine. Let stand 5 minutes or so to cool. Season to taste. Ladle out, garnish with reserved parsley and serve.

Optional: Typically, you would peel the potato once it has cooled, but I leave it on and blend it in. A lot of the fiber and other nutrients are in the skin. Add a little nutmeg for something more traditional. Add some fresh basil for additional colour and flavour. Finish the sauce with 1 – 2 tablespoons of olive oil for a richer mouth feel and flavour.

Method

First, start the gnocchi, then make the sauce. Boil the potato unpeeled in enough water to cover for about 30 minutes. Drain and chill uncovered in the refrigerator for at least 3 hours.

When the potato has cooled and you’re ready to start the gnocchi, add the boiling water to the sun-dried tomatoes in a small bowl and set aside. Puree smooth. Add the garlic, herbs, and nutritional yeast, 1/4 cup tapioca, and the brown rice flour. Mix thoroughly and let stand about 15 minutes. Add more tapioca as necessary until a soft dough forms. Add salt to taste.

If you find your dough doesn’t come together is too moist, add more tapioca flour 1 tablespoon at a time. But start with 1/4 cup. If it’s too dry, add a little water, 1 tablespoon at a time. If you’re unsure whether the dough is right, test one piece and see what the resulting texture is like before committing.

When the dough is ready, roll out gently into lines about 1/2″ in diameter and cut into 1″ segments. You can also roll about 1T pinches of dough as dumplings if you prefer. Lines are more traditional. Decorate each gnocchi with a gentle fork press (striation helps to hold the sauce with the pasta).

In a large pan, bring the 2 liters water and salt to a light boil on high heat. Reduce heat to medium. Add the gnocchi and swirl the pan to avoid sticking. Simmer the gnocchi until they float. Don’t overcook.

Drain carefully, reserving 2T water for the sauce. Rinse gently but thoroughly with cold water. Turn then out onto a clean, dry cutting board and let them dry a little while you make the sauce.

Warm a large frying pan on medium high heat. Add the water, scallions and sea salt. Water saute for 2 minutes. Add the garlic and herbs. Saute for 1 minutes. Add the asparagus and saute for 4 – 5 minutes. Add the artichoke hearts and saute for 2 minutes. Add the sun-dried tomatoes (including the soaking water) and the lemon juice. Deglaze the pan.

Add the tomato passata. Reduce heat to medium and simmer for another 3 minutes. Add the gnocchi to the pan and toss to combine. Simmer for 2 minutes, remove from heat and toss with the nutritional yeast.

Let stand a minute or so to cool. Season to taste. To plate, spoon out and garnish with olives and more nutritional yeast if you like, and serve.